Whisk together yogurt, gram flour, salt, jaggery, and water into a smooth, thin mixture.
Pour into a pot and bring to a simmer on medium heat, stirring continuously to prevent curdling.
Heat ghee in a small pan, temper mustard seeds, cumin seeds, cinnamon, curry leaves, ginger paste, and green chili.
Pour tempering into the boiling kadhi and simmer for 5 minutes.
Serve hot with steamed basmati rice.